Thai · Dinner
Boiled Eggs in Sweet Brown Sauce (High-Protein)
Soft-boiled eggs braised in a Thai-style sweet-savory brown sauce built from soy sauce, brown sugar, garlic, and fresh chili, boosted with pan-seared shrimp and edamame for protein. Served over jasmine rice with scallion, cilantro, and crushed peanuts, balancing caramelized sweetness against salty depth.
$5
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
627Calories
53.7gProtein
21.8gFat
52.1gCarbs
19.5gSugar
5.8gFiber
2412mgSodium
664mgChol
5.9gSat Fat
825mgPotassium
165mgCalcium
6.1mgIron
2.6mcgVitamin B12
10.2mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Peel garlic and shallots, slice the chili and scallion, and peel the hard-boiled eggs after cooling.
2
Boil
Simmer eggs over medium heat for 7 minutes until just-set, then transfer to cold water and cool.
3
Saute
Heat oil in a saucepan over medium heat and saute garlic and shallots for 2 minutes until softened.
4
Simmer
Add stock, soy sauce, brown sugar, star anise, and cinnamon; simmer over medium-low heat 8 minutes until glossy and deep brown.
5
Braise
Add eggs and shrimp to sauce, spooning liquid over top; braise over low heat 6 minutes until shrimp turn opaque pink.
6
Finish
Stir in edamame and half the chili, warming 1 minute until heated through and glossy with sauce.
7
Plate
Spoon rice into a bowl, halve eggs and arrange with shrimp and edamame on top, drizzle with sauce, and scatter with scallion, cilantro, peanut, and remaining chili.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 eggs (200g)
- 7 oz200g shrimp, peeled
- 1/2 cup120g edamame, shelled and cooked
- 2 cup480ml chicken-stock
- 4 tbsp4 tbsp soy-sauce
- 4 tbsp4 tbsp brown-sugar
- 4 cloves4 cloves garlic
- 44 shallots
- 22 star-anise pod
- 22 cinnamon-ground
- 22 fresh chili
- 4 tbsp4 tbsp cilantro
- 22 scallion
- 2 tbsp2 tbsp peanut
- 1 cup200g jasmine-rice-cooked
- 2 tsp2 tsp vegetable-oil
